Organic Spelt Raspberry and Dark Chocolate Muffins

This is a kind of blog hand-me down recipe. Vegans look away now (will attempt a Raw Vegan version in the future). I was searching for a Spelt Raspberry Muffin recipe and found one with Dark Chocolate in it. It sounded rather yummy with the dark chocolate twist so thought I would have a go. And I love raspberry and chocolate together so much I am almost considering renaming this site. I am going to note my variations but not post the recipe as I think could do this a little better next time. When I am baking I try to use all or mostly organic ingredients and low GI, non white sugar.

Bourke Street Bakery’s chocolate and raspberry muffins

Manna-Chi variations. Vegans look away now. I used Kialla Spelt Flour (I really like Kialla). Spelt flour is produced by removing the firm outer husk then roller-milling the inner kernel of grain and sieving out the bran. The end product makes for an easy digestible food when baked. Retains a substantial proportion of wheat's nutrients, although much of the dietary fibre is lost from removing the bran. High in nutrition and has a nutty flavour.

In place of caster sugar I used coconut sugar. It is sort of like a very coarse brown sugar but not as strong a flavour. But it is expensive. And being a low G.I. sugar it is not as sweet.

I found one block (100g) of Fairtrade organic dark chocolate (only $2 from Aldi) was enough. I made the buttermilk with organic milk combined with organic lemon juice.

Queens now sell organic vanilla extract in supermarkets.

Organic butter, eggs and allergy free baking powder were also used.

Verdict: Hubby reports these are the best cooked muffins I have made. Daughter approved also. These turned out very buttery, light and with these lovely bittersweet raspberry and chocolate contrast.




Verdict: